238 298 148
warm baked oysters, creamed basil, wasabi autumn mushroom infusion, olive oil and thyme autumn mushroom infusion, olive oil and thyme
EGG TOAST AND CAVIAR EGG TOAST AND CAVIAR KING OYSTER AND AVOCADO CARPACCIO chives and dill chives and dill grilled jalapeño oil and lime
YELLOWFIN TUNA NOODLES MADAI CEVICHE HEIRLOOM BEET avocado, radish, ginger dressing and chili oil thomcord grapes, serrano chili, citrus, sourdough lemon-coconut yogurt and pink lady apples
STEAMED BLACK SEA BASS YELLOWFIN TUNA NOODLES ROASTED BRUSSELS SPROUTS avocado, radish, ginger dressing and chili oil pistachio, thyme, mustard vinaigrette autumn mushrooms, spiced infusion, finger limes
PARSNIP SOUP HONEYNUT SQUASH POT STICKERS SAUTEED FOIE GRAS coconut, lime and mint soy-ginger dressing, basil, golden shallot oil yuzu scented broth, apple puree and cracklin
ROASTED LAMB LOIN HONEYNUT SQUASH POT STICKERS CELERIAC ROASTED WITH SPICES crackling riblette, smoked chili glaze, broccoli rabe soy-ginger dressing, basil, golden shallot oil red curry and lime
DARK CHOCOLATE PRALINE SPICE CRUSTED BLACK SEA BASS YOUNG COCONUT SEMI-FREDDO espresso cake with fresh macadamia nut milk sweet and sour jus tropical fruit and lime curd
LANGOUSTINE buckwheat crêpe, herbal kombu broth
SEARED FOIE GRAS fi gs and chanterelles
ROASTED LAMB LOIN crackling riblette, smoked chili glaze, broccoli rabe
CARAMELIZED APPLE green apple sorbet, whipped crème fraîche
October 6, 2020 Executive Chef Mark Lapico — Chef Proprietor Jean Georges Vongerichten 238 298 148
autumn mushroom infusion, olive oil and thyme warm baked oysters, creamed basil, wasabi autumn mushroom infusion, olive oil and thyme
EGG TOAST AND CAVIAR EGG TOAST AND CAVIAR KING OYSTER AND AVOCADO CARPACCIO chives and dill chives and dill grilled jalapeño oil and lime
YELLOWFIN TUNA NOODLES MADAI SASHIMI HEIRLOOM BEET avocado, radish, ginger dressing and chili oil yuzu, tango mandarin fresh wasabi, olive oil and herbs lemon-coconut yogurt and pink lady apples
SPICE CRUSTED BLACK SEA BASS YELLOWFIN TUNA NOODLES ROASTED BRUSSELS SPROUTS sweet and sour jus avocado, radish, ginger dressing and chili oil pistachio, thyme, mustard vinaigrette
SEARED FOIE GRAS PARSNIP SOUP HONEYNUT SQUASH POT STICKERS fi gs and chanterelle coconut, lime and mint soy-ginger dressing, basil, golden shallot oil
ROASTED LAMB LOIN HONEYNUT SQUASH POT STICKERS CELERIAC ROASTED WITH SPICES crackling riblette, smoked chili glaze, broccoli rabe soy-ginger dressing, basil, golden shallot oil red curry and lime
DARK CHOCOLATE PRALINE STEAMED BLACK SEA BASS YOUNG COCONUT SEMI-FREDDO espresso cake with fresh macadamia nut milk autumn mushrooms, spiced infusion, finger limes tropical fruit and lime curd
LANGOUSTINE buckwheat crêpe, herbal kombu broth
SAUTEED FOIE GRAS yuzu scented broth, apple puree and cracklin
GENTLY SMOKED SQUAB roasted cabbage, silky celeriac, hibiscus pickled mustard seeds
SUGAR PUMPKIN spiced pumpkin cream, pumpkin seed pralinebutternut squash sorbet
October 6, 2020 Executive Chef Mark Lapico — Chef Proprietor Jean Georges Vongerichten 238 298 148
autumn mushroom infusion, olive oil and thyme autumn mushroom infusion, olive oil and thyme butternut squash soup, wild mushrooms and chives
EGG TOAST AND CAVIAR EGG TOAST AND CAVIAR KING OYSTER AND AVOCADO CARPACCIO chives and dill chives and dill grilled jalapeño oil and lime
YELLOWFIN TUNA NOODLES MADAI CEVICHE HEIRLOOM BEET avocado, radish, ginger dressing and chili oil thomcord grapes, serrano chili, citrus, sourdough lemon-coconut yogurt and pink lady apples
SPICE CRUSTED BLACK SEA BASS YELLOWFIN TUNA NOODLES ROASTED BRUSSELS SPROUTS sweet and sour jus avocado, radish, ginger dressing and chili oil pistachio, thyme, mustard vinaigrette
SEARED FOIE GRAS PARSNIP SOUP CARAFLEX CABBAGE fi gs and chanterelle coconut, lime and mint cured celery root puree, white truffle
ROASTED LAMB LOIN HONEYNUT SQUASH POT STICKERS HONEYNUT SQUASH POT STICKERS crackling riblette, smoked chili glaze, broccoli rabe soy-ginger dressing, basil, golden shallot oil soy-ginger dressing, basil, golden shallot oil
DARK CHOCOLATE PRALINE SPICE CRUSTED BLACK SEA BASS YOUNG COCONUT SEMI-FREDDO espresso cake with fresh macadamia nut milk sweet and sour jus tropical fruit and lime curd
LANGOUSTINE buckwheat crêpe, herbal kombu broth
SEARED FOIE GRAS fi gs and chanterelles
ROASTED LAMB LOIN crackling riblette, smoked chili glaze, broccoli rabe
CARAMELIZED APPLE green apple sorbet, whipped crème fraîche
October 6, 2020 Executive Chef Mark Lapico — Chef Proprietor Jean Georges Vongerichten